To renowned French Chef Sakal Phoeung, the most important factor in opening and maintaining a successful restaurant anywhere in the world is the right balance of hardware and software.
We could and do spend hours gazing at beautiful food plating pics online and if you’re the same, we may have found the perfect Instagram account for you, which features some of the best food plating ideas we’ve seen.
Scallops are so meaty and delicious and the kind of dish that can be kept nice and simple, with light seasoning and a dash of dressing or sauce, or not even cooked, or elevated to something truly divine.
Chef Vo Quoc is quite well known although he is not any restaurants’ chef cook.
Top 15 strongest teams of The Golden Spoon 2016 from all over the country have been waiting to meet at the most important and the tensest final round with the noble championship and 1 billion VND award.
Those who attended the prelim of the Golden Spoon Awards 2016 for Northern regions, must be impressed by the assiduity of chef Phan Duy Quy. There was a story behind his taste quest that is not known by many people.
Without those eager eyes, sweat and tears made by many chefs throughout the three regions, the 2015 Golden Spoons 2015 wouldn’t succeed...
This had the theme of using one key ingredient for all the dishes on a single menu. Chef Nhu Cuong and his team won a “double” prize by using Trái bình bát (custard apples) for his menu in the semi-final.
Artisan Mrs. Suong Thi Bui has more than 30 years of experience as a lecturer at the National University of Engineering, School of Tourism and Saigon Tourist Hotel.
“Using ingredients from Asian countries, it is still possible to cook a delicious Christmas party easily, by harmonizing the tastes of East and West. The presentation also helped to create a special Christmas atmosphere” said Chef Bao Thai Tran, captain of the Caravelle Hotel team
On December 10, 2015, all the best teams gathered at Minh Sang Plaza, Binh Duong province, for the final round of the 2014 Golden Spoon contest.
More than once, the specialties of Go Cong have appeared in the contest, brought forth by Chefs from Ho Chi Minh City. This time a new ingredient made its debut: crab with roe.
Sea almond seeds - similar to walnuts - are not only used to make candy which is both sweet and fattening. There are still many interesting uses for this common ingredient which belong to the family of flowering plants called Combretaceae.
Saigonese use piper lolot only for grilled beef, but Chef Cong Ngoc Do from Hai Dang Plaza in Hai Phong City stated that he make makes 50 dishes using it.
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.